One of my favorite comforting treats for breakfast, snacks, tea time or dessert is a good homemade banana bread. This one is moist and scrumptious, and based on a breakfast I enjoyed at a retreat center once. It’s also a great way to use up leftover bananas. A freshly baked best banana bread never lasts long around here!
Ingredients
Wet ingredients
4 bananas, mashed
⅓ cup vegan butter or margarine
⅔ cup coconut sugar
1 flax egg (mix 1 Tbsp ground flax seeds with 2 1/2 Tbsp water and sit in the fridge for 5 minutes)
1 tsp vanilla
Dry ingredients
1 tsp baking soda
Pinch of salt
1 3/4 cup whole wheat flour
1-2 cups dairy-free chocolate chips (optional)
Directions
Mix the flours, baking powder, baking soda, and salt in a large bowl. Blend the rest of the ingredients in a blender until smooth and combined.
Pour the wet into the dry ingredients and mix gently, just until there’s no flour left. Pour into a buttered loaf pan.
Bake at 350F for 1 hour, then turn out to cool on a wire rack. See how long people in the house can resist the smell before cutting into it! Some of us eat it plain, some put butter and jam on it, and some get fancy with Nutella and slivered almonds. It keeps well in the fridge for a few days and is great to freeze too, if it lasts that long.
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